Saturday 16 December 2017

Mick's Minestrone Soup

Michael Kelly

This is a completely made up recipe that I cobbled together this week using some vegetables that I brought in from the garden and some standard store cupboard ingredients.

So, honestly, I don't know if Minestrone is the right word for it – but it seems to fit. The added pasta makes it a substantial feed, and, because it's not blitzed in a blender after cooking, it's chunky and delicious. You can play around with different vegetables if you don't have what I added here.

Serves 4

Ingredients

* 2 tablespoons olive oil

* 1 onion, chopped

* 1 clove garlic, chopped

* 1 leek, cleaned and finely sliced

* 2 carrots, peeled and chopped small

* Half a butternut squash or small pumpkin, peeled and chopped small

* 500ml homemade chicken stock (or made from an organic stock cube)

* 400ml tin chopped tomatoes (I used the same quantity of passata instead)

* 4 tagliatelle 'nests', preferably organic

* 1 bunch spinach leaves, stalks removed and roughly chopped

Directions

* Heat the oil in a large pot and cook the onions and garlic until softened.

* Add the leek, carrot and squash and toss well so they are coated in oil.

* Season well, then cover and cook on a low heat with the lid on the pot, stirring occasionally, for 5-10 minutes. Then add the stock and tomato and cook with the lid off until the vegetables are soft (about 10 minutes) – don't overcook, you don't want the veg to go to mush.

* Stir in the spinach about 5 minutes before the end of cooking.

* Meanwhile, cook the pasta as per instructions in a pot of boiling, salted water. When it's cooked, drain and stir it into the soup pot. Check the seasoning.

* Ladle in to warm bowls and serve with some crusty bread.

Irish Independent

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life